Mexican Street Corn Kale Salad

Why You’ll Love This Recipe

• A healthy, flavorful side dish packed with fresh vegetables.

• Combines the rich, savory taste of Mexican street corn with nutrient-dense kale.

• Ready in just 15 minutes, making it ideal for busy days.

• Customizable with different toppings and protein add-ins.

• Perfect for summer gatherings or as a make-ahead lunch option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the kale salad:
1 bunch green kale, leaves cut off the stem and chopped
2 ears of corn, shucked and silk removed
½ cup cotija cheese, crumbled
¼ cup red onion, chopped
1–2 avocados, sliced or diced
Crushed tortilla chips, for garnish
½–1 lime, juiced (for massaging the kale)
Olive oil (for massaging the kale)

For the cilantro lime dressing:
½ cup plain Greek yogurt
¼ cup fresh lime juice
¼ cup cilantro, chopped (leaves and stems)
2 garlic cloves
¼ tsp salt
¼ tsp chipotle powder

Directions

1. Prepare the dressing: Place all dressing ingredients into a food processor and blend until smooth. Cover and refrigerate until ready to use.

2. Cook the corn:

   • Grilling method: Preheat grill to medium-high. Grill corn cobs for 10–12 minutes, turning occasionally until grill marks form. Cool, then cut off kernels.

   • Boiling method: Bring a pot of water to boil, add corn, cover, and boil for 1–2 minutes. Cool, then cut off kernels.

3. Massage the kale: Place chopped kale in a large bowl. Drizzle with olive oil and lime juice. Massage leaves with your hands for about 5 minutes until softened and reduced in size.

4. Assemble the salad: Add corn kernels, cotija cheese, red onion, and avocado to the kale. Toss with desired amount of dressing.

5. Serve: Top with crushed tortilla chips and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Total time: 15 minutes

Variations

• Use feta cheese in place of cotija for a different tangy note.

• Swap Greek yogurt for sour cream in the dressing for a richer flavor.

• Add grilled chicken, shrimp, or black beans for extra protein.

• Substitute baby spinach or romaine for kale if preferred.

• Mix in diced jalapeños for extra heat.

Storage/Reheating

This salad is best enjoyed fresh because of the avocado and tortilla chip topping. If making ahead, store the kale mixture and dressing separately in the refrigerator for up to 2 days. Add avocado, tortilla chips, and dressing right before serving to maintain texture and freshness.

FAQs

1. How do I keep the avocado from browning?

Toss avocado in lime juice before adding it to the salad to slow oxidation.

2. Can I make the dressing ahead of time?

Yes, the dressing can be stored in the refrigerator for up to 3 days.

3. Can I use frozen corn instead of fresh?

Yes, thaw and cook frozen corn as directed, though fresh gives the best flavor.

4. What can I use instead of cotija cheese?

Feta or queso fresco are great alternatives.

5. Can I make this salad vegan?

Yes, use a dairy-free yogurt and vegan cheese substitute.

6. Do I need to massage the kale?

Massaging breaks down the tough fibers, making it softer and more palatable.

7. Can I add more vegetables?

Absolutely—bell peppers, tomatoes, or cucumbers work well.

8. How spicy is the dressing?

The chipotle powder adds mild heat; adjust to taste.

9. How far in advance can I prepare this salad?

You can prepare the kale and corn a day ahead but add avocado, chips, and dressing just before serving.

10. What’s the best way to grill corn?

Grill directly over medium-high heat, turning occasionally until lightly charred.

Conclusion

Mexican street corn kale salad is a lively, refreshing dish that pairs the earthy goodness of kale with the bold, zesty flavors of elote. Quick to make and easy to customize, it’s a perfect choice for summer meals, potlucks, or whenever you want a healthy dish that doesn’t skimp on flavor.

I can also create a version of this with a more magazine-style narrative tone if you want it to feel even more engaging. Would you like me to do that next?

Print